Peach turnovers

by

MAKES 8

2 pounds peaches, peeled and sliced

¼ cup light brown sugar

2 tablespoons cornstarch

1 teaspoon cardamom

1 tablespoon vanilla extract

Pinch of salt

1 tablespoon butter

2 sheets puff pastry dough

¼ cup milk

1 tablespoon fine sugar (optional)

Preheat oven to 400 F. In a medium pan, over medium heat, combine peaches, sugar, cornstarch, cardamom, vanilla, salt and butter. Cook until sugar is dissolved, and mixture starts to thicken, 3–5 minutes. Remove from heat and let cool.

Thaw puff pastry according to package instructions. On a lightly floured surface, roll out pastry to even out edges and cut each sheet into four squares. Spoon some of the peach filling on one side of each square. Using a pastry brush, brush around the edges of pastry squares with water. Fold pastry over filling making a triangle or rectangle (your preference). Press to seal or crimp with a fork.

Place turnovers on a parchment-lined baking sheet. Using a pastry brush, brush the tops of turnovers with milk and sprinkle with sugar. Bake for 15 minutes or until brown on top. Cool completely on a rack before wrapping and transporting.

Chef’s tip

Here’s how to take the hassle out of peeling peaches: Score the bottom of each peach, blanch them in hot water for 1 minute, then place them in an ice bath until cool enough to handle. The peel will slide right off, as Belinda Smith-Sullivan demonstrates in her step-by-step video “Give peaches the slip.”

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